SOUTHWESTERN PUMPKIN SOUP
Southwestern Pumpkin Soup is a velvety smooth soup with all the flavours of the Southwest. And it's dairy-free.
Provided by Colleen Milne
Categories Soup
Time 1h
Number Of Ingredients 18
Steps:
- Preheat oven to 400°
- Coat a baking sheet with olive oil
- Place tomatoes, cut side down, jalapenos, cut side down, and garlic head, cut side up, on the baking sheet. Sprinkle with salt
- Roast vegetables in the center of the oven for 30 minutes, turning halfway through.
- In a soup pot or dutch oven, heat 1 tbsp olive oil over high heat.
- Add the diced onion to the pot and immediately turn heat to low. Cook, stirring occasionally, 10 minutes.
- Add garlic, thyme, paprika, cumin, coriander, cinnamon & red pepper flakes to the onions and cook, stirring occasionally, 5 minutes,
- Add vegetable stock, potato, and bay leaf to the pot and turn heat to medium-high. Simmer 15 minutes until potatoes are tender.
- Add pumpkin puree to the pot
- Add roasted tomatoes and jalapenos to the pot along with their juices.
- Squeeze roasted garlic from the garlic head into the pot
- Bring to a boil and stir until all ingredients are incorporated.
- Remove from heat. Use an immersion blender to puree the soup right in the pot, or transfer in batches to a blender. (Please see post for notes on this)
- Stir in lime juice. Taste and add salt as needed. Remove bay leaf.
- Serve hot, garnished with cilantro or parsley
Nutrition Facts : ServingSize 1 g, Calories 99 kcal, Carbohydrate 19 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 58 mg, Fiber 4 g, Sugar 6 g
SPICY PUMPKIN SOUP RECIPE
This Spicy Pumpkin Soup recipe is satisfying and healthy, bold and rich with southwest flavor. Made silky smooth without cream, my vegan and gluten free pumpkin soup is a comfort to the soul.
Provided by Sommer Collier
Categories dinner Main Main Course Soup
Time 50m
Number Of Ingredients 16
Steps:
- Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.
- Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.
- Use an immersion blender to puree the soup until smooth. *You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.
- Preheat the oven to 400 degrees F. Spread the pepitas and onions out on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes.
- Serve the soup warm, sprinkled with toasted pepitas and onions.
Nutrition Facts : ServingSize 1 serving, Calories 234 kcal, Carbohydrate 36 g, Protein 8 g, Fat 8 g, SaturatedFat 2 g, Sodium 1447 mg, Fiber 7 g, Sugar 11 g
SPICY SOUTHWEST PUMPKIN SOUP
Just in time for pumpkin season, this Spicy Southwest Pumpkin Soup recipe is a delicious savory alternative to traditional pumpkin spice that is a quick, easy and healthy pumpkin soup recipe.
Provided by The Gracious Wife
Time 30m
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large stockpot. Stir to combine.
- Bring to a boil over high heat.
- Reduce heat and simmer for 15-20 minutes, until heated through.
- Add additional salt and pepper to taste.
- Serve warm with a crusty bread.
SOUTHWESTERN PUMPKIN SOUP
A request recipe from the Watermark Restaurant in Cleveland, printed in the October 2000 issue of Bon Appetit, this is an easy, elegant soup. The cilantro on top makes it! Can be made a day ahead.
Provided by rochsann
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth and whipping cream to boil in heavy medium pot.
- Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander, and nutmeg.
- Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes.
- Season with salt and pepper.
- Garnish servings with cheese and cilantro.
Nutrition Facts : Calories 384.1, Fat 30.5, SaturatedFat 18.6, Cholesterol 103.8, Sodium 217.3, Carbohydrate 20.1, Fiber 0.8, Sugar 10.2, Protein 11.3
SOUTHWESTERN PUMPKIN SOUP
Categories Soup/Stew Appetizer Cheddar Spice Pumpkin Fall Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 (first-course) servings
Number Of Ingredients 10
Steps:
- Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.
SOUTHWESTERN PUMPKIN SOUP
Steps:
- Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool.Cover and refreigerate. Re-warm over medium-low heat,whisking occasionally. Ladle soup into bowls.) Garnish each serving with sharp cheddar cheese, cilantro, and pepitas.
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- Remove stem pumpkin, and cut the pumpkin into two halves. Scoop the seeds out with a spoon; save these if you plan on roasting them. Rub the inside with one tablespoon of the olive oil. Place these on a foil-lined roasting pan, and roast in the oven for one hour, or until soft. Set aside after roasting.
- Meanwhile, heat a stainless steel frypan on the stove, adding the remaining olive oil and the pat of butter. Stir together, and add the chopped onion and garlic. Saute over medium-low heat until caramelized, about 15-20 minutes.
- For both Vitamix and Blendtec: Using a 64-oz or 90oz container, add first the 3 cups of stock, the cumin, chili powder, and red pepper flakes, then the onion mixture. Use a large spoon to scoop out the pumpkin into the container, discarding the skin. Lastly, add the cream cheese…two ounces to temper the “burn”, four ounces if you want to really keep the spice in control, or eliminate the cream cheese if you like it hot!
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SOUTHWEST PUMPKIN SOUP RECIPE - EMILY FARRIS | FOOD & WINE
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- In a large pot, melt the butter over moderate heat. Once the butter is just beginning to brown, add the onion and sauté for 5 minutes. Add the garlic, jalapeño, chile powder, cumin and cinnamon and cook for 3 minutes. Add the pumpkin puree and broth, stirring to incorporate, then season with the salt, and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the cream and let cool for 10 minutes.
- Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach the desired consistency. Return the mixture to the saucepan. Serve warm and garnish with the pumpkin seeds, queso fresco and cilantro.
SOUTHWESTERN CHICKEN SOUP / THE GRATEFUL GIRL COOKS!
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Cuisine SouthwesternTotal Time 35 minsCategory Entree, SoupCalories 401 per serving
- Heat 1 teaspoon of the olive oil in a large soup pot, on medium-high heat until very hot, but not smoking. Lightly season chicken pieces with salt and pepper, then add to pan Cook chicken on all sides, stirring often, for about 5 minutes. Chicken should be lightly browned and cooked all the way through. Once chicken is done, remove from pan, and transfer to a plate. Set chicken aside.
- Add remaining 1 teaspoon of oil back into the pan (the same one you cooked chicken in). Heat oil on medium-high, then add onion, bell pepper, and jalapeño. Cook for 3 minutes, stirring often, until veggies have softened a bit. Stir in the chili powder, minced garlic, and ground cumin. Cook this mixture for an additional 30 seconds once combined. Stir in chicken broth, diced tomatoes, black beans and corn.
- Bring the soup to a boil. Once it boils, put a lid on the pan, and turn heat to LOW. Continue to cook soup on low heat (covered) for about 8-9 minutes. The veggies should be nice and tender.
- Carefully add the cooked chicken back into soup. Stir to combine, and continue to cook until chicken is heated through. This should take 2-3 minutes. Remove pan from the heat, and stir in the fresh lime juice.
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